Key Lime Pie Bars With Ginger Snap Crust

Key Lime Pie Bars With a Ginger Snap Crust are absolutely, positively, hands down the perfect easy desert to bring to your next potluck.

Bad Dates And Good Treats

Hello, dear readers! So I have a recipe to share with you that was given to me by a friend to help impress a girl on a first date; Key Lime Pie Bars With A Gingersnap Crust. It originally called for graham crackers or animal crackers but I had gingersnaps in the house so I figured I’d use them for the crust. I think the spice from the ginger adds another layer to the bars.

Well without further ado, let’s get started. Preheat your oven to 325º F. Line an 8×8 baking pan with aluminum foil making sure the foil hangs over. You’ll need that overhang later to remove the bars from the pan. Take the butter, limes, egg, and cream cheese out of the fridge and let them come to room temperature.

Throw 5 ounces of gingersnaps into a food processor and pulse until they make fine crumbs. How do you measure 5 ounces? Get a kitchen scale. They’re well worth the 20 bucks. Add the brown sugar and pulse again to incorporate. Melt the butter in the microwave and let it cool for a minute. Then drizzle it into the food processor and pulse about 10 times. The crumbs should be evenly moistened. Spread the crumb mixture and press evenly in the pan. Put the pan in the oven and bake until golden brown, about 18-20 minutes. Transfer to a wire rack to cool.

While the crust is baking, stir the cream cheese and the lime zest together in a medium bowl. Add the sweetened condensed milk and whisk until all the lumps are gone. Whisk in the yolk and then gently whisk in the key lime juice.

Pour the filling into the crust and smooth it out with a silicone spatula. Bake until the filling sets and edges begin to separate from the pan, about 15 to 20 minutes. Let cool on a wire rack for about an hour. Then cover, and put in the fridge for at least 2 hours or overnight.

To serve, run a knife around the edges and use the foil to lift the whole thing out of the pan. Peel the foil off and cut it into 16 equal pieces. If you like, garnish with powdered sugar.

Currently Jamming To

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This recipe requires a little something special. Here’s a list of what you will need:

[list][list_item icon=”fa-cutlery”]Ginger Snaps[/list_item][list_item icon=”fa-cutlery”]Kitchen Scale[/list_item][list_item icon=”fa-cutlery”]Sweetened Condensed Milk[/list_item][/list]

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Print

Key Lime Pie Bars

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Author Matthew Cetta

Ingredients

For the Crust

• 5 Ounces Ginger Snaps
• 3 Tablespoons Light Brown Sugar
• 4 Tablespoons Salted Butter Melted and Cooled Slightly

For the Filling

• 2 Ounces Cream Cheese At Room Temperature
• 1 Tablespoon Grated Lime Zest
• 1 14-ounce Can Sweetened Condensed Milk
• 1 Egg Yolk
• ½ Cup Key Lime Juice

For the Garnish

• Powdered sugar optional

Instructions

For the Crust

1. Preheat oven to 325ºF.
2. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan.
3. Pulse the gingersnaps in a food processor into fine crumbs. Add the brown sugar and pulse again to incorporate.
4. Melt the butter in the microwave and let it cool for a minute. Then drizzle it into the food processor and pulse about 10 times. The crumbs should be evenly moistened.
5. Spread the crumb mixture and press evenly in the pan. Bake until golden brown, about 18-20 minutes. Transfer to a wire rack to cool.

Make the Filling

1. While the crust is baking, stir the cream cheese and the lime zest together in a medium bowl.
2. Add the condensed milk and whisk until all the lumps are gone.
3. Whisk in the yolk.
4. Gently whisk in the key lime juice.

Assembly

1. Pour the filling into the crust and smooth it out with a silicone spatula. Bake until the filling sets and edges begin to separate from the pan, about 15 to 20 minutes.
2. Let cool on a wire rack for about an hour. Then cover, and put in the fridge for at least 2 hours or overnight.
3. To serve, run a knife around the edges and use the foil to lift the whole thing out of the pan. Peel the foil off and cut it into 16 equal pieces. If you like, garnish with powdered sugar.

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